Mascarpone Mousse with Balsamic Cranberries

Name: Mascarpone Mousse with Balsamic Cranberries
Total time: 30 min
Yield: 6 persone
Ingredients: 110 g fresh cranberries; 85 g honey; 60 ml water; 2 tbsps De Nigris Thick & Intense Balsamic Vinegar of Modena; 250 g mascarpone; 250 g ricotta; 3 tbsps lemon curd; 120 ml double cream; 2 tbsps icing sugar; Grated lemon zest and fresh mint leaves, to garnish

Cold Recipes

Home Flavor and wellness Recipes Mascarpone Mousse with Balsamic Cranberries

Ingredients for 6 people

110 g fresh cranberries
85 g honey
60 ml water
2 tbsps De Nigris Thick & Intense Balsamic Vinegar of Modena
250 g mascarpone
250 g ricotta
3 tbsps lemon curd
120 ml double cream
2 tbsps icing sugar
Grated lemon zest and fresh mint leaves, to garnish

For the recipe

Combine cranberries, honey, and water in a small saucepan and bring to a simmer. Cook for 10 minutes, stirring frequently. Remove from heat and allow to cool to room temperature. Stir in balsamic vinegar.

While cranberries cool…mix mascarpone and ricotta in a food processor for about two minutes, until smooth. Stir in lemon curd and lemon juice.

In a small bowl, beat cream with a hand mixer, on medium, for about one minute. Add icing sugar, increase speed to high, and continue to beat just until stiff peaks form. Fold the whipped cream into the mascarpone until well combined.

Evenly distribute mousse between six serving glasses. Spoon on equal portions of the cooked cranberries with Thick & Intense Balsamic Vinegar of Modena. Sprinkle zest from a lemon over each mousse and garnish with fresh mint leaves.. Serve immediately, and enjoy!